Name: Fall Vegetable Curry
Total time: 25 min
Ingredients: 1 cup diced peeled sweet potato; 2 teaspoons Madras curry powder; 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained; 1 cup small cauliflower florets; 1/4 teaspoon salt; 1 1/2 teaspoons olive oil; 1/2 cup plain 2% reduced-fat Greek yogurt; 2 tablespoons chopped fresh cilantro; 1/4 cup thinly sliced yellow onion; 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained; 1/2 cup organic vegetable broth (such as Swanson)

Vegetable Curry

What vegetables can I use for Vegetable Curry?

Do I need any special equipment to make Vegetable Curry?

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Embrace Indian flavors by making this vegetarian meal that only takes about 30 minutes from start to finish.

Milk

Vegetarian

Mediterranean

Gluten Free

Fresh Vegetables

gram

sweet potato

Seasonings

madras curry powder

Beans & Legumes

garbanzo beans

cauliflower florets

salt

Oils

milliliter

olive oil

Yogurt

lowfat plain greek yogurt

fresh cilantro

yellow onion

Canned Vegetables

diced tomatoes

Stocks & Broths

vegetable broth

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Potassium

Minerals

Phosphorus

Magnesium

Cholesterol

Trans fatty acids

Vitamin A

Vitamins

Lactose

Carbohydrates

Iron

Beta-carotene

Choline

Vitamin C

Selenium

Manganese

Copper

Zinc

Sodium

Calcium

Sugar

Dietary Fiber

Protein

Calories

Water

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Alpha-carotene

Vitamin K

Lycopene

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Thai Red Vegetable Curry

Fall Vegetable Curry

Produce

Baking Goods

Dairy

Meal

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